Marinades for steaks

Hey BBQ Hosts!
Our crew at BBQHost.com has just released an informative article about cutting brisket into smaller pieces, like steaks. Take a look: https://bbqhost.com/can-brisket-be-cut-into-steaks/
Main insights:

1. While you can cut a whole brisket into smaller, steak-like pieces, you shouldn't grill them over high heat like traditional steaks
2. Brisket steaks will still require a long cooking time to achieve the desired tenderness; otherwise, the meat may turn out too tough

The article provides a comprehensive guide on how to approach cutting brisket into smaller portions, along with the best cooking methods for these cuts to ensure a delicious result.
We're eager to hear from our community:

• Have you ever tried cutting a brisket into steaks or smaller pieces? If so, how did it turn out?
• What cooking methods have you found work best for these smaller brisket cuts?
• Any seasoning or marinade recommendations that pair well with brisket steaks?

Share your experiences, tips, and questions in the comments below! Let's collaborate and expand our BBQ knowledge together!
For more expert advice and mouth-watering recipes, check out BBQHost.com. Let's fire up those grills and smokers!

This recipe is what I use to make biltong in batches of 3kg, churning out an edible batch roughly every 3 days based on my box size.
It is effective and adjusted for humid climates to battle potential mould growth.
The optional *paprika** and Gochujang will just add a nice heat, which you can adjust based on your own taste.*
Meat options: * Top rump with fat cap * Silverside / topside if your prefer leaner biltong * This recipe is for roughly 3kg of meat wet weight * Scale the spice and marinade up according to your meat weight
Meat prep: * Cut 3cm wide steaks with grain of meat * Remove connective tissue where applicable but keep the fat * Salt with coarse sea salt * 2kg rump = 120g salt * Leave in salt for 3 hours flipping at 1.5 hrs
Wet mix: * 120g red wine vinegar / apple cider vinegar if you want it more on the sweet side * 120g Worcestershire sauce * 60g honey * 5-15ml of your favourite spirit, Brandy or Whiskey * Optional: 5-10g Gochujang chili * Mix all wet ingredients in a bowl
Marinade: * After 3 hour salting of meat, hand brush salt off meat, get the worst off, but don't fuss for perfection and don't wash it off with water either * Place meat in sealable container * Add wet marinade and massage into meat * Chill out for 1 hour in marinade * Turn and leave for 1 more hour * Add small amount of baking soda (6g / 1 tsp), this specifically helps in humid climates to ensure your meat doesn't go bad * Mix well and let sit for 30 minutes, turning at 15 minutes
Dry mix: * 40g coriander seeds * 4g chilli flakes * 20g fennel seeds * 10g black pepper corns * Dry roast in medium heat pan without pepper * Remove once the spice smokes a bit, don't over heat the spices * Cool down slightly and coarse grind, only add black pepper at this point * Add 1tbsp or 15-20g brown salt to mix if you want it sweeter * Optional: Add 5g garlic powder to dry spice mix at this point, and 5g smoked paprika is also a good option for extra flavour
Curing: * Remove the meat from your marinade and pat dry with paper towels * Cover meat with spice mix, using a tray to roll meat in the spices, a lot of your spices will drop off during the curing process * Add stainless steel hooks to the meat,and labels for weight, weighing before hanging, or eyeball it once you start feeling confident in your process * After roughly 2-3 days, if you use a biltong box with a fan and bulb, 3-5 days if you use only a bulb or fan, 4-6 days if you use only air drying, weigh the meat, should be 30 (wet)-50 (dry)% less weight to indicate it is cured. Or simply do a taste test and continue to dry if necessary * Store in vacuum sealed bags with date labels, pop these bags in the fridge or freezer for longer storage

This recipe is what I use to make biltong in batches of 3kg, churning out an edible batch roughly every 3 days based on my box size.
It is effective and adjusted for humid climates to battle potential mould growth.
The optional *paprika** and Gochujang will just add a nice heat, which you can adjust based on your own taste.*
Meat options: * Top rump with fat cap * Silverside / topside if your prefer leaner biltong * This recipe is for roughly 3kg of meat wet weight * Scale the spice and marinade up according to your meat weight
Meat prep: * Cut 3cm wide steaks with grain of meat * Remove connective tissue where applicable but keep the fat * Salt with coarse sea salt * 2kg rump = 120g salt * Leave in salt for 3 hours flipping at 1.5 hrs
Wet mix: * 120g red wine vinegar / apple cider vinegar if you want it more on the sweet side * 120g Worcestershire sauce * 60g honey * 5-15ml of your favourite spirit, Brandy or Whiskey * Optional: 5-10g Gochujang chili * Mix all wet ingredients in a bowl
Marinade: * After 3 hour salting of meat, hand brush salt off meat, get the worst off, but don't fuss for perfection and don't wash it off with water either * Place meat in sealable container * Add wet marinade and massage into meat * Chill out for 1 hour in marinade * Turn and leave for 1 more hour * Add small amount of baking soda (6g / 1 tsp), this specifically helps in humid climates to ensure your meat doesn't go bad * Mix well and let sit for 30 minutes, turning at 15 minutes
Dry mix: * 40g coriander seeds * 4g chilli flakes * 20g fennel seeds * 10g black pepper corns * Dry roast in medium heat pan without pepper * Remove once the spice smokes a bit, don't over heat the spices * Cool down slightly and coarse grind, only add black pepper at this point * Add 1tbsp or 15-20g brown salt to mix if you want it sweeter * Optional: Add 5g garlic powder to dry spice mix at this point, and 5g smoked paprika is also a good option for extra flavour
Curing: * Remove the meat from your marinade and pat dry with paper towels * Cover meat with spice mix, using a tray to roll meat in the spices, a lot of your spices will drop off during the curing process * Add stainless steel hooks to the meat,and labels for weight, weighing before hanging, or eyeball it once you start feeling confident in your process * After roughly 2-3 days, if you use a biltong box with a fan and bulb, 3-5 days if you use only a bulb or fan, 4-6 days if you use only air drying, weigh the meat, should be 30 (wet)-50 (dry)% less weight to indicate it is cured. Or simply do a taste test and continue to dry if necessary * Store in vacuum sealed bags with date labels, pop these bags in the fridge or freezer for longer storage

From what they told me, they used a lot of basic stuff like basil, salt, pepper and stuff like that.. but they had vinegar and tamari sauce in it as well. I remember marinading some chicken with some vinegar and lemon along with some spices, only for it to taste the same way (bile/throw up); to the point where I had to soak it in a bag with water to try to squeeze out the flavor (as I did with my steak lol).
So I was wondering, could it be either the vinegar or the tamari sauce that made it taste this way? I doubt it was the oil, basil, salt, pepper, garlic or anything like that.

INTRODUCTION
Welcome to Gourmet Grillhouse, where you can hook up with stylish flavours. Here, the tasty and scrumptious grilled food takes you to a flavour stuffed paradise. We are devoted to provide you tasty and healthy grilled meals in addition to other vegetarian and non-vegetarian meals. We additionally serve salads, soups, fresh juices and greater. You can discover us within the center of Trivandrum city.
THE ORIGIN OF GOURMET GRILLHOUSE
A love of delicious food and a dedication to leading a healthy lifestyle gave rise to Gourmet Grillhouse. Our founder, Ms. Shilpa, came up with the concept for the restaurant, which honors the craft of grilling in all its splendor, because she loves to cook and explore new culinary frontiers.
Ms. Shilpa, an avid traveller, had a dream of an area where people may enjoy healthy, delectable meals without sacrificing quality or taste. With an emphasis on grilled delicacies, she created a menu that showcases the vast diversity of flavors and ingredients found in international cuisine, drawing inspiration from her travels across the globe.
With its delicious food and welcoming atmosphere, Gourmet Grillhouse has grown to be a well-liked mainstay in the Trivandrum dining scene, drawing both residents and tourists. We keep moving forward because of our dedication to innovation and quality, and we want to provide our customers with fascinating new culinary experiences.
THE GRILLED EXPERIENCE
We at Gourmet Grillhouse believe that grilling has significant power. Grilling is not only a wholesome cooking method, but it additionally offers food a unique taste and enables preserve onto nutrients. From juicy kebabs to tender steaks and delectable seafood, our menu gives a huge form of grilled pleasures.
OUR SPECIALITIES

• Grilled Kebabs: Savor our succulent, expertly seasoned kebabs, cooked to perfection over an open flame using only the best ingredients. For a taste explosion, try our Mixed Grill Platter, Paneer tikka wrap, or Tandoori Chicken Tikka.
  
• Quality Steaks: Seared to perfection and accompanied by delectable sides, our premium quality steaks will leave you with a satisfied smile. We offer something to suit the demands of every steak enthusiast, whether they choose a soft chicken steak with BBQ sauce or a classic beef steak with brown sauce.
  
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• Vegetarian Delights: Gourmet Grillhouse offers a delightful grilling experience even for vegetarians. For those looking for a meatless option, our grilled tofu, filled bell peppers, and vegetable kebabs are full of flavor and nutrients.
  

BEYOND GRILLED CUISINE
Even though we specialize in grilling, we know that variety adds flavor to life. We provide a wide range of items on our menu to satisfy the tastes of all our guests.

• Biriyanis: With our fragrant biryanis and savory curries, you can enjoy the full-bodied flavors of Indian cooking. Every meal is made with love and authenticity, from chicken tikka masala to veggie biryani.
  
• Wraps and Burgers: Are you craving something handy? Taste our premium wraps and burgers, brimming with flavorful ingredients and fresh ingredients. We provide the ideal burger or wrap for you, regardless of your preference for plant-based foods or meat.
  
• Salads and Soups: Try one of our soups or salads to start your dinner on a cool note. Our appetizers are the ideal way to pique your hunger, and they range from a traditional Caesar salad to a filling lentil soup.
  
• Stir-fries and noodles: Indulge in a stir-fry or bowl of noodles loaded with soft meats, crunchy veggies, and flavorful sauces. Our blend of flavors in Asian-inspired cuisine will have you wanting for more.
  
• Drinks and Appetizers: Our variety of freshly squeezed juices and mojitos, created with the first-rate fruits and herbs, will assist you beat the heat. We have the proper beverage to go along with your dinner, whether or not you're a fan of a crisp mint mojito or a conventional orange juice.
  

THE GOURMET GRILLHOUSE EXPERIENCE
Gourmet Grillhouse is more than simply a restaurant; it's a destination for foodies looking for an unforgettable dining experience. Our refined yet homey atmosphere creates the ideal setting for a fun and laid-back lunch, whether you're dining with loved ones, friends, or that special someone.
AMBIENCE
Upon entering Gourmet Grillhouse, you will experience friendly service and a welcoming atmosphere. Our restaurant offers a warm ambiance where you can relax and enjoy every second, thanks to its modern décor with a hint of rustic charm.
SERVICE
Our devoted staff and culinary team are focused on making sure that every element of your dining experience is outstanding. You will receive kind greetings and careful attention from the moment you walk in, making you feel welcome.
LOCATION
Gourmet Grillhouse is well situated in Trivandrum and is easily accessible from all areas of the city. We're located in a busy neighborhood and are eager to greet you with open arms, whether you're a local or a guest from out of town.
WHY CHOOSE GOURMET GRILLHOUSE?
For our recipes, we only use the best and freshest elements to make certain that each chew is brimming with taste.

• Customization: We have a large choice of options on our menu to house diverse nutritional desires and tastes. There are many alternatives to suit your taste, no matter whether you're a meat lover, vegetarian, or vegan.
  
• Concern to Health: In addition to our good sized menu of grilled dishes, we additionally offer quite a number nutritious alternatives, consisting of clean juices, salads, and soups. We prioritize our clients' health first and work hard to deliver wholesome food with out sacrificing taste.
  
• Warm Ambience: You might also unwind and experience your dinner with pals and own family in our eating place's warm, inviting ambiance. At Gourmet Grillhouse, you will usually experience welcome whether you're eating in or taking away.
  
• The awareness on Grilled Food: Although many eating places serve grilled meals, we're specialists in it. Our chefs are masters of the grill, using methods that continually produce food that is tasty and grilled to perfection.
  
• Creative Flavors: To preserve our cuisine fascinating and particular, we're usually experimenting with exclusive flavors and components. Gourmet Grillhouse continually has some thing unusual to strive, whether it's a unique marinade for our grilled bird or a creative take on a conventional salad.
  
• Dedication to Health: We think that eating well should never come at the expense of flavor. We're dedicated to providing wholesome, delectable meals that enhance well-being without compromising flavor because of this.
  
• Local and Sustainable: We source a large number of our components from the Trivandrum region and are glad to support regional farmers and suppliers. Additionally, we place a high priority on sustainability, reducing our environmental impact whenever possible by adopting eco-friendly techniques.
  

WHY WE FOCUS ON GRILLED CUISINE?

• Lower fat content: Grilled cuisine offers numerous advantages over fried dishes. Grilling, in contrast to frying which needs huge amount of oil, signifies cooking food over open frame or hot surface, enabling excess fat to drain away. Grilled dishes produces lower fat content which makes them a better option for people monitoring their nutritional intake. By choosing grilled option from healthy restaurants, you can eat your favourite food guilt-free while knowing that you are making a healthier choice for your body.
  
• Most nutritional value: Grilling, contrary to public opinion, does not remove nutrients from food. In fact, it is precisely the opposite. Grilling food preserves most of its natural vitamins and minerals than other cooking methods which involves extensive exposure to heat or water. Grilling hold on to the intrinsic quality of ingredients, inorder to make sure that you get the most nutritional value from every bite. Gourmet Grillhouse obtains the finest products and quality kinds of meats to create dishes that are not only delicious but also nutritious.
  
• Maintaining calorie count: Grilled foods are ideal for people looking to reduce their calorie intake. Grilling helps to keep calorie count under control while maintaining flavour. While supporting your health and fitness goals, our menu features a variety of delightful grilled food that will satisfy your appetites . Whether you’re craving for luscious grilled chicken, juicy steaks, chinese food or vivid grilled vegetables, you can enjoy satisfying meals without worrying about overeating.
  

CONCLUSION
Delicious food and fun moments are what we're enthusiastic about at Gourmet Grillhouse. Come along for a unique culinary experience where each dish is prepared with love and presented with a grin. Whether you're in the mood for our extensive menu selections or the smokey richness of grilled food, we guarantee an experience that will make your heart full and your taste buds thrill. Come dine with us and see why Gourmet Grillhouse is Trivandrum's top dining destination for foodies.

Im doing a flank steak stir fry, following roughly kenji's generic stir fry meat marinade and need a replacement for shaoxing. I have mirin and white or red wine, and various vinegars. Which one would work better? Any options are welcome.

This is a spoiler for the last episode in which Rasika went home. Obviously hers was a failure of both conception and execution. But I think she could've really played it very differently and maybe won.
So she wants to make Indian, fine. Indian/Asian food has many of ways to impart flavor without having to cook for a long time, which is what a typical curry/rice dish needs to develop flavor.
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1. you were allowed to cook upto 9 dishes. Tom won't score 0 unless you literally cut up an onion and serve it. Its easy to make a bunch of small plates that take ~2min each, like Kevin did.
2. e.g. fried potatoes with spices. make a quick chaat - boiled potatoes, canned chikpeas, yogurt, a quick mint chutney, tomatoes, spices. A daal with flatbread.
3. why did no one make a soup? you can make a soup out of anything, add some garnishes
4. there was no point in trying to redeem herself with eggplant. In the best of circumstances it will never look pretty, Instead, she could've done a cauliflower steak - blanch cauli, cover it up with a Indian marinade, sear it, serve with some side veggies - it takes <10min and it looks far better and is more unique. you could very easily go the middle easter route here and add tahini, zatar, sumac, sliced almonds, raisins
5. make a drink !! the rules just said a dish
6. Use condiments and spices! I saw no fresh herbs, no chillies. Maybe she's trying to make 'modern' Indian food but thats not what it seemed like.

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I'm planning on making it some steak for work lunch later and I'm wondering if anyone has any marinade recipes specifically using Jack Daniels Triple Mash whiskey. All I can find use regular Jack Daniels. Worse comes to worst, I'll just sub in Triple Mash but I'd like to know if there's any out there first.

Why wouldn’t he just use fresh marinade?

So Many Uses!
Check out some of our featured recipes here. Big Mama has been keeping a list of all the ways customers enjoy her dressing. Here are just a few:

1. Salads - of course!
2. Marinade for fish, chicken, beef, turkey, pork, shrimp, lamb
3. In egg salad, tuna salad, potato salad, cole slaw, pasta salad, deviled eggs (instead of mayonnaise)
4. Dip for fresh veggies kids love this one & they eat their veggies! (listen up parents)
5. Dip for stone crabs, crackers, and even french fries.
6. On grilled salmon, veggies, steak, tuna, halibut and swordfish!
7. On jalapeno poppers, popcorn chicken, shishito peppers
8. On popcorn…kids love this one
9. On pasta, pizza, or even sushi
10. On mashed potatoes
11. On chicken tacos, burritos & empanadas
12. On top of turkey, veggie & black bean burgers
13. Spread instead of mayonnaise on a chicken salad sandwich
14. Atop fried rice or plain rice
15. Sauce for poke bowls
16. Drizzle on a sub
17. In a dirty martini (yes, it’s unique but he loves it!)
18. Marinated vegetable kabobs or added after cooking
19. Chicken fingers - put dressing in the batter before frying or as a dip when serving.
20. Mix with Greek yogurt to make a dip or topping
21. Roasted potatoes, roasted root veggies, brussel sprouts, roasted carrots, roasted beets, roasted asparagus
22. Mahi mahi sandwich with avocado and onion
23. Into soup (chicken, vegetable, black bean, lentil, barley)
24. Dress egg, ramen, cellophane, chow fun, wonton or rice noodles
25. Cut up fresh pineapple or green mango, add salt, pepper, thyme and toss
26. On a grilled chicken, kale, mushroom and rice bowl
27. Some drink it because "it's just so good"
28. On "anything because it tastes so good"

I’ve always done a coke or sprite marinade for 2-4 hours before, I season heavily with garlic salt and pepper, and some crushed red pepper as well, next has to be vevelting when I do stir fried beef and onions, also I’ve tried squeezing lime juice on the steak and letting it sit for 20-50 minutes, then I add my seasoning and cook helps a little bit but I would love to hear your ways to tenderize your steaks and how you cook them
Also I use them for a recipe called kelaguen which uses acid like ceviche but it’s sliced thinly with calamansi juice, red onions, cherry tomatoes and hot red peppers to serve with hot rice and tough cuts made are great with carpaccio or even tartare cause it adds a little chew and adds some texture and flavor that a tender cut like filet or even sirloin can’t add